Induction cooktop?

[never_retreat]

My current range is electric flat top. I have a hell of a time heating up my 23qt pressure cooker. I'm considering getting a bigger one so I can do 2 levels of quart jars. This will take even longer and the big pot wont fit under the microwave/range hood combo.
I was looking into single counter top burners that I could use for the task. There are some commercial grade with some more power (grunt).
There are also induction types that have some serious juice. But most say use with induction ready cookware. What is that?
Anyone know anything about induction cooking? Here is a link for a pretty powerful one thats not stupid expensive.
http://www.foodservicewarehouse.com/admiral-craft/ind-c208v/p1455380.aspx
Yes I know this thing needs 240 volts. I can easily install an outlet under the sink cabinet for it. Sub panel is only 20 feet away.

[CNYCacher]

But most say use with induction ready cookware. What is that?

http://en.wikipedia.org/wiki/Induction_cooking#Cookware

Basically, you need something that is affected by magnets.

[Brad Johnson]

For "induction ready" just substitute "attracts a magnet".

Induction cooking is great if you have the right cookware.  Quick heating, excellent temp control, reduced chance of contact burns, etc..   Unfortunately it is not aluminum-friendly.  If you popped off and bought the entire mega-set of anodized aluminum cookware you're kinda SOL unless it's high-end stuff that has a steel heating slug clad into the bottom.

*Edit to add*  Looks like CNY and I pulled the trigger at the same time.

Brad

[charby]

I use a propane Coleman stove on my deck or in the garage if I am going to do some serious canning. Keeps the heat of the house.

I have thought about getting a cast iron blind stove for better heat control, like this one. http://www.northerntool.com/shop/tools/product_200433963_200433963

 

[MillCreek]

At last, an opportunity to warn someone away from the portable induction cooktops.  I roast my own coffee at home.  I do this by one of two methods, and one of the methods is using a small steel stockpot on the electric stovetop.  It takes a reasonable amount of heat to roast coffee within the proper time frame (for best results, you want to roast a pound within about 10-14 minutes depending on the bean, but without scorching it).  

I wondered if a portable induction cooktop would give me better heat control than the coil range.  I bought a highly-reviewed 110 volt unit from Amazon.  It sucks for coffee roasting or other high-heat duties.  The unit heats up just fine, but then the pan radiates heat back into the cooktop, it overheats, shuts down and has to cool for several minutes before starting back up again.  And this is with a built-in cooling fan.  It works just fine for simmering or other low to medium heat applications.  But if you buy one for canning, searing steaks, stir frying or other tasks requiring high BTUs, I cannot recommend one.  

[CNYCacher]

At last, an opportunity to warn someone away from the portable induction cooktops.  I roast my own coffee at home.  I do this by one of two methods, and one of the methods is using a small steel stockpot on the electric stovetop.  It takes a reasonable amount of heat to roast coffee within the proper time frame (for best results, you want to roast a pound within about 10-14 minutes depending on the bean, but without scorching it).  

I wondered if a portable induction cooktop would give me better heat control than the coil range.  I bought a highly-reviewed 110 volt unit from Amazon.  It sucks for coffee roasting or other high-heat duties.  The unit heats up just fine, but then the pan radiates heat back into the cooktop, it overheats, shuts down and has to cool for several minutes before starting back up again.  And this is with a built-in cooling fan.  It works just fine for simmering or other low to medium heat applications.  But if you buy one for canning, searing steaks, stir frying or other tasks requiring high BTUs, I cannot recommend one.  

I wonder if you can put some type of device between your cooktop and your pot to insulate it.

As long as it is not too thick (compared to diameter of the induction coil), and doesn't block magnetic waves, and is a good insulator, I bet it would work great.

http://www.amazon.com/Le-Creuset-Silicone-Round-Cherry/dp/B0015UURYI/ref=sr_1_15?s=home-garden&ie=UTF8&qid=1373408491&sr=1-15&keywords=silicone+trivets

[RoadKingLarry]

Heretics.

[never_retreat]

http://en.wikipedia.org/wiki/Induction_cooking#Cookware

Basically, you need something that is affected by magnets.

Well thats out the window then. By current presto pressure cooker is aluminum and so are the all American ones I was looking at.
http://www.allamericancanner.com/allamerican941pressurecanner.htm
Plus these are so big they can't be used on the flat top stove.

Anyone know of a big electric coil type?

[Brad Johnson]

If you want to be outside and need the BTUs, why not a turkey fryer? Lots of heat and it's designed for a five gallon pot.

Brad

[never_retreat]

If you want to be outside and need the BTUs, why not a turkey fryer? Lots of heat and it's designed for a five gallon pot.

Brad

They warn about using those with the pressure cookers, something about the aluminum warping.

[230RN]

And besides, you may have to "register" your pressure cooker soon. 

I use a propane Coleman stove on my deck or in the garage if I am going to do some serious canning. Keeps the heat of the house.

That's the first thing I thought of --I already have a propane stove if I have to heat up large cooking things.

Say, what happens if you put a circular conducting object in the field?  Like your wristwatch with a metal expansion band or the rings on your fingers.

Note that these do not have to be magnetic material for the field to induce large heating currents in them.  I would think that eddy currents induced in any conducting material, ring-shaped or looped or not, ought to heat it up, no?  

I'm curious about that.  Someone enlighten me, please?

Terry

[charby]

They warn about using those with the pressure cookers, something about the aluminum warping.

Plus once you get a pressure cooker up to temp, it doesn't take much heat to keep it there. I don't think a turkey fryer will run reliably in lower heat settings, at least mine doesn't. Probably works just fine for waterbath canning but not with a pressure vessel.

I use my turkey fryer burner for open pot cooking because it puts out the BTUs.

[Marnoot]

I don't think a turkey fryer will run reliably in lower heat settings, at least mine doesn't.

I think that's the issue. We use our gas range to do pressure canning and have zero issues. And a big difference between a gas range and a turkey fryer is the better control at lower temperatures.